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Eggplant and Tomato Soup




Source of Recipe


Internet


List of Ingredients




1 large eggplant
1/3 cup extra-virgin olive oil
3 cloves garlic, crushed
1/4 teaspoon. crushed red pepper
2 sprigs fresh thyme, leaves only, chopped
4 leaves fresh rosemary (only 4 leaves!)
3 28-ounce cans whole plum tomatoes, crushed by hand, juice reserved OR 7 medium ripe tomatoes, cored, peeled, and seeded
1 1/2 teaspoons salt


Recipe



1. Peel the eggplant and cut into large dice.

2. Heat the olive oil in a saucepan over high heat. When it shimmers, add the garlic cloves and crushed red pepper. Cook until the garlic is browned at the edges. Remove the garlic, and add the eggplant, cooking until it's browned on the edges. Lower the heat to medium-low.

3. Add all the other ingredients and stir to blend.
Add one and a half cups of the reserved tomato juice. Bring to a light boil and lower the heat to a simmer. Cover the saucepan and simmer for 45 minutes, stirring every now and then.

4. Roughly puree the soup in a food processor, leaving only small chunks of eggplant. Return to the saucepan and adjust seasonings. Add a little water or chicken stock if necessary to lighten up the texture.

Serves six to eight.